Winter Cocktails

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Whether you’re hosting a laid-back girls’ night in or throwing a flashy winter fête, a well-balanced mixed drink adds a special touch to an evening. From Brown Sugar Whiskey Sours to Amaretto Café Lattes, we’ve created an array of winter cocktails to suit any taste. So grab a glass and toast the season with this selection of sensational sippers fit for any occasion.

Cloud Sipper
Makes 1 cocktail
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Ingredients
  1. 1 ounce white chocolate liqueur
  2. 1⁄2 ounce hazelnut liqueur
  3. 1 ounce heavy whipping cream
  4. Garnish: grated fresh nutmeg
Instructions
  1. In a cocktail shaker filled with ice, combine white chocolate liqueur, hazelnut liqueur, and cream. Cover, and shake until container is frosty; strain into a coupe glass. Garnish with nutmeg, if desired.
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Brown Sugar Whiskey Sours
Makes 2 servings
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Ingredients
  1. 3 ounces rye whiskey
  2. 3 tablespoons Brown Sugar Simple Syrup (recipe follows)
  3. 3 tablespoons fresh lemon juice
  4. 1 tablespoon fresh lime juice
Instructions
  1. In a cocktail shaker filled with ice, combine all ingredients. Cover, and shake vigorously for 20 to 30 seconds.
  2. Strain mixture into 2 old-fashioned glasses with ice spheres.
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Brown Sugar Simple Syrup
Makes about 2⁄3 cup
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Ingredients
  1. 1⁄2 cup water
  2. 1⁄2 cup firmly packed light brown sugar
Instructions
  1. In a small saucepan, combine 1⁄2 cup water and brown sugar. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and cook for 5 minutes.
  2. Let cool completely. Store in an airtight container for up to 1 week.
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Thyme-Infused Pear Mimosas
Makes 8 servings
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Ingredients
  1. 4 cups pear nectar
  2. 1 (1-ounce) package fresh thyme
  3. 2 teaspoons fresh lemon juice
  4. 2 (750-ml) bottles sparkling wine*, chilled
  5. Garnish: fresh thyme sprigs
Instructions
  1. In a medium saucepan, bring pear nectar and thyme to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat, and stir in lemon juice. Let cool completely. Cover, and refrigerate for 48 to 72 hours. Strain mixture through a fine-mesh sieve into a container to remove thyme.
  2. For each serving, pour sparkling wine to fill half of a flute. Top with infused pear nectar. Garnish with a thyme sprig, if desired.
Notes
  1. *To make nonalcoholic, substitute 2 (750-ml) bottles sparkling cider.
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Berry Tonics
Makes 4 servings
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Ingredients
  1. 8 ounces cranberry-blueberry-blackberry juice
  2. 6 ounces gin
  3. 4 tablespoons Mint Simple Syrup (recipe follows)
  4. 8 ounces tonic water, chilled
  5. Garnish: fresh blueberries, fresh mint
Instructions
  1. In a small pitcher, stir together juice, gin, and Mint Simple Syrup. Cover, and refrigerate until chilled, 1 to 2 hours. Divide mixture among 4 Collins or highball glasses filled with ice.
  2. Top off with tonic water. Garnish with blueberries and mint, if desired.
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Mint Simple Syrup
Makes about 2⁄3 cup
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Ingredients
  1. 1⁄2 cup water
  2. 1⁄2 cup sugar
  3. 1⁄4 cup packed fresh mint leaves
Instructions
  1. In a small saucepan, combine all ingredients. Bring to a boil over medium-high heat, stirring occasionally, until sugar dissolves. Remove from heat.
  2. Strain mixture through a fine-mesh sieve into a small bowl, discarding solids. Let cool completely. Mint syrup can be made a day ahead. Cover, and refrigerate for up to 5 days.
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Amaretto Cafe Lattes
Makes 4 to 6 servings
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Ingredients
  1. 3 1⁄4 cups whole milk
  2. 11⁄2 tablespoons vanilla-flavored syrup*
  3. 2⁄3 cup freshly brewed espresso
  4. 1 cup amaretto liqueur
Instructions
  1. In a medium saucepan, combine milk and vanilla syrup over medium heat. Whisking constantly, heat milk mixture until it begins to steam,about 5 minutes. Do not boil.
  2. Remove from heat. Add espresso and amaretto, whisking to combine.
  3. Pour into Irish-coffee mugs. Spoon foam over top.
Notes
  1. *We used Torani Vanilla Syrup.
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